Table 2. Sugar compositions and contents of isomaltooligosaccharides manufactured by one-step method with puffed rice flour

Standard Reaction time (h)
0 1 6 24 48
DP1 Fructose - - - - -
Glucose 23.83±0.671) 24.36±0.19 26.94±0.21 29.92±0.99 27.12±0.30
DP2 Sucrose 4.45±0.11 - - - -
Nigerose - - 6.59±0.01 8.49±0.90 6.74±0.15
Maltose 118.99±1.48 101.07±0.66 29.74±0.17 6.37±0.95 -
Kojibiose - - - 8.14±3.06 6.11±0.07
Isomaltose 4.82±0.28 18.29±0.61 66.40±6.29 57.67±3.37 39.73±0.18
DP3 Maltotriose 15.76±0.01 2.64±0.05 8.57±0.04 5.82±10.30 2.97±0.04
Panose 17.14±1.63 30.00±1.35 21.10±0.22 9.00±0.78 3.54±0.43
Isomaltotriose 2.58±0.02 7.43±0.04 23.15±0.30 20.73±0.52 13.26±0.59
DP4 Maltotetraose 8.95±0.61 13.76±0.06 9.79±0.11 4.01±1.01 3.32±0.00
Isomaltotetraose - 1.27±0.03 11.45±0.25 5.71±0.90 3.37±0.01
DP5 Maltopentaose 6.10±0.27 9.06±0.10 4.80±0.28 3.80±0.53 4.62±0.09
Isomaltopentaose - - 3.24±0.56 2.92±1.70 2.98±0.37
DP6 Maltohexaose - - 4.54±0.01 4.96±0.67 4.76±0.68
Isomaltohexaose - - 2.80±0.19 3.69±0.87 2.29±0.01
DP7 Maltoheptaose - - - - -
Isomaltoheptaose - - 3.75±0.14 4.20±0.06 4.97±0.36
Isomalto-oligosaccharides 24.54±3.93 56.40±1.16 138.47±7.06 118.92±1.54 76.88±0.38
Total sugar 202.63±5.30 207.87±1.51 222.85±6.92 175.43±20.64 125.78±1.48
1)Mean value of array±SD.